• Agribusiness and Information Management
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• v.3 no.2
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• pp.1-8
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• 2011

The main goal of this study is to show promising future food market of Northeast Asia countries, including China, Japan, and South Korea. Drinks market, including soft and alcoholic drinks is selected to show global food companies new opportunities for next strategic movements. Market Attractiveness Matrix is developed based on BCG matrix as a main framework for this study. CDI (Category Development Index) is also used. It is found that Asia-pacific has fast-growing markets and it has strong potential for future investment. Northeast Asia countries (China, Japan, and South Korea) turned out to be ones of the most attractive regional markets. However, European drinks market is saturated even though its size is still big. This study suggests that Northeast Asian market be considered a market for the next strategic movement and investment.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.12 no.5
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• pp.2133-2141
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• 2011

The environment of the health food in the world has been changed very rapidly. The world market volume of functional drinks in 2012 will be estimated at $ 26.9 billion, and Asia-Pacific market is expected to be $ 13.6 billion. The domestic market volume of bottled water in 2008 was 440 billion won, and "Jeju Samdasu" sales was 89.1 billion won. But the brand of "Jeju Samdasu" has the limits. As a solution, the comprehensive advertising of the excellence quality of Jeju water is required. To increase the likelihood of success in development of functional and mixed drinks by the water is necessary to develop a global integrated brand. In developing the functional and mixed drinks by the water, we apply the functionality of the Jeju agricultural products actively, and connect Jeju Water industry with Jeju agricultural industry, which promote the overproduction control and the high value- added agricultural products.

• Culinary science and hospitality research
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• v.12 no.4 s.31
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• pp.213-224
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• 2006

This study was to investigate the factors affecting drinking Korean traditional beverages and the drinking habits of college students in Seoul. The research was carried out by asking them to drink 10 kinds of traditional drinks. They were composed of 45.5% of boys and 54.5% of girls who were $18\sim21$ years old, studying food related science (63.9%), and mostly (86.6%) living in a nuclear family in collective residents (60.4%) like an apartment. The number of students whose family's monthly incomes were over 3 million won was the largest as 37.1%. Their mothers were housewives (58.4%) mostly aged $46\sim50$ as 47.0%. In the research on the preference of students for the traditional drinks, most of them, 78.7%, showed their liking for the drinks because of their good taste (61.%). The number of students who answered they got the drinks by homemaking was the largest as 39.6%. Most of them, 66.3%, preferred fruit drinks, 19.8% soda drinks, 11.4% traditional drinks and 2.5% functional drinks. 31.2% of the drinks mostly taken at home was green tea, followed by sweet rice drink, Shik-hae. Among the drinks coming into the market, sweet rice drink was preferred in general as 25.7%, and the next was green tea 16.8%, ume drink (Maesil tea) 14.9%, rice tea 13.9%, fruit punch (Sujeonggwa) 11.4%, black tea 7.9%, honey tea 4.5%, ginseng tea 2.5% and jujube tea 2.5%. In the research on 'whether the students had experience preparing the traditional drinks or not', many of them, 62.4%, answered "No". And in the questionnaire asking on 'whether they liked to receive a training on making traditional drinks or not', 87.6% of them showed their wish to get the training. In the question on the reason why the students did not like to take the training on traditional drinks, the number of students who answered that it was complicated and hard to prepare was the largest as 53.0%.

• Proceedings of the Korean Society for Food Science of Animal Resources Conference
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• 2002.05a
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• pp.82-89
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• 2002

Acid dairy drinks(ADD) are a worldwide product existing in many variations: fruit milk drinks, yogurt drinks, soy milk, butter milk, whey drinks and kefir etc. These drinks are marketed with different shelf lives depending on processing: -Short shelf life(maximum 3 weeks, cold storage) - Long shelf life(2 to 9 months, pasteurized, sterilized or retorted) Acidic protein drinks tend to a separation or destabilization process in the absence of stabilizing system during the shelf life of the ADD. A phase separation results in sedimentation of large particles at the bottom of the package and/or the formation of a serum layer at the top(whey off). These beverages are usually composed of an acid dairy phase (fermented base)or a natural base(milk, soymilk etc.)with an acidic medium (fruit phase: pulp, fruit concentrate etc.) which can be flavored. Sugar and stabilizers are added. It has been proved since the late 1950's that adding high methoxy pectin (HM pectin)to acid milk drinks is the best way to prevent the formation of a sediment and/or the whey off. In this presentation, we explain about stabilization mechanism of ADD induced by pectin. Applications and market trend of ADD in Asia and Europe are explained.

• Journal of dental hygiene science
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• v.15 no.4
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• pp.419-423
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• 2015

Recently, energy drink consumption is rising. The purpose of this study was to examine the effect of energy drink on enamel erosion by measuring pH and titratable acidity in energy drink on the market. pH and titrable acidity in drink were measured by selecting 3 kinds of energy drinks with high sales volume among energy drinks on the domestic market. To evaluate the erosion level of normal enamel, the erosion level was measured by using a surface micro-hardness after soaking it in drink for 1 minute, for 3 minutes, for 5 minutes, for 10 minutes, and for 30 minutes while using 10 pieces of bovine specimens per each group. All the energy drinks were containing citric acid. As for pH in drinks, pH of Burn intense was the lowest with $2.51{\pm}0.01$. Hotsix stood at $3.16{\pm}0.01$. Redbull stood at $3.37{\pm}0.00$. In pH 5.5, the titrable acidity of Burn intense was 3.59 ml. Redbull was 3.43 ml. Hotsix was 1.92 ml. All the energy drinks were reduced the surface micro-hardness according to a rise in time of immersion. Following the 30-minute treatment in drinks, the surface micro-hardness value was indicated to be the lowest in Redbull with $119.72{\pm}15.16$ VHN. It was shown to be in order of Hotsix $208.75{\pm}10.99$ and Burn intense $210.47{\pm}8.01$. Hotsix and Burn intense had no statistically significant difference (p>0.05). Accordingly, all the energy drinks, which were used in the experiment, caused the tooth enamel erosion. Among them, Redbull led to the largest enamel erosion. Thus, energy drink containing citric acid and low pH can cause the enamel erosion. However, it is thought to be necessarily progressed by considering factors of influencing etching a little more diversely by additionally analyzing intraoral factors, acid kinds, and even the content in calcium, phosphate and fluoride.

• Industry Promotion Research
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• v.2 no.1
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• pp.31-38
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• 2017

This study is an exploratory study on the package design research strategy for the activation of the energy drink market. We analyzed the case study of energy drinks and the preference of energy beverage package design which are being sold in Korea and overseas from Oct. 24 to 28, 2016. The results of this study are as follows: First, preference is given to two colors, blue and red, regarding the color of package design of energy drinks. In particular, blue was the most preferred at 62.8%, and the reason for choosing color was the image that reminds me of energy drinks, and it was highly visible. Second, most preference of energy drinks for packaging material was selected from can and glass materials, and most preferred for can. Third, preference for calligraphy was found to be due to the dynamic images of energy drink preferring rough images. Fourth, package design awareness focused on overall image rather than one factor. The limitations of the study are the research subjects only to university students in Daejeon and Chungnam area. In the future, it will be necessary to classify the overall elements of package design and various research subjects, and to study the major consumption and consumption areas of energy drinks. In this study, it is implied that the design of the package needs a package design strategy in accordance with the overall product image, rather than focusing on one factor.

• Korean journal of food and cookery science
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• v.32 no.5
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• pp.637-647
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• 2016

Purpose: This research was to understand the consumer awareness and consumption of natural carbonated drinks in Korea. Methods: A survey was conducted enrolling adults over the age of 20, residing in Seoul and its metropolitan area, and who consumed natural carbonated drinks. Data analysis of 544 valid samples was performed using SPSS 17.0. Results: The study showed that consumers mostly purchased natural carbonated water the most, primarily as a water substitute. However, many other usages that the consumer selected showed a possibility for a more versatile usages of natural carbonated drinks. As for the reason of purchase, 'interest in a new product' showed the highest mean value. The factor 'interest in a new product', 'interest in its effectiveness on skin care and diet', 'lower-calorie products', 'health benefits from the usage of natural flavoring and coloring' and 'recommendation from acquaintances' showed statistically significant higher values for women than men. The most frequent and preferred location for purchase were large discount stores, and the most preferred, major informants were in the order 'tasting events at marts and department stores', 'TV/radio advertisement' and 'recommendations from family/friends'. Analysis of the purchase intent showed high interest for non-alcoholic natural carbonated drinks. Conclusion: The study results can be used as baseline data to establish marketing strategies in the emerging natural carbonated beverage market.

• The Korean Journal of Food And Nutrition
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• v.20 no.4
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• pp.501-508
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• 2007

With the goal of searching for the ways to help market traditional beverages as take-out products, this study conducted a survey over men and women over 20 years of age in Seoul and Gyeonggi Province. Their perceptions of importance in choosing traditional beverages and conventional drinks were examined for difference. As a result, taste, reliability, health, flavor, and price were important at general beverage, while taste, health, flavor, reliability, price, and color were in choosing traditional beverages. The participants mentioned recovery from fatigue as the most favorable added feature of traditional beverages, which was followed by beneficial for adult diseases and facilitating digestion. Their preferences toward using them to satisfying a sense of hunger was relatively low. The participants preferred price range was $3,000{\sim}3,500$ won, their favorite ingredients were functional ones, and their favorite shop design was a traditional style. It seems that the marketability of traditional beverages as take-out products is high. The promotion and development efforts should involve marketing to women, differentiation strategies from other drinks, a graceful image, reliable drinks, and additional functions such as recovery from fatigue and can benefit adult diseases.

• Food Science of Animal Resources
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• v.44 no.2
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• pp.255-268
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• 2024

Probiotic products have long been recognized for their health benefits. Additionally, milk has held a longstanding reputation as a dairy product that offers high-quality proteins and essential micronutrients. As awareness of the impact of food on health grows, interest in functional products such as probiotic dairy products is on the rise. Fermentation, a time-honored technique used to enhance nutritional value and food preservation, has been used for centuries to increase nutritional value and is one of the oldest food processing methods. Historically, fermented dairy products have been used as convenient vehicle for the consumption of probiotics. However, addressing the potential drawbacks of fermentation has recently led to increase in research on probiotic dairy drinks prepared without fermentation. These non-fermented dairy drinks have the advantage of maintaining the original flavors of milk drinks, containing potential health functional probiotics, and being an alternative dairy product that is helpful for probiotics intake. Currently, research on plant-based dairy products is rapidly increasing in the market. These developments might suggest the potential for novel forms of non-fermented dairy beverages with substantial prospects in the food market. This review aims to provide an overview of milk-based dairy beverages, both fermented and non-fermented, and discuss the potential of non-fermented dairy products. This exploration paves the way for innovative approaches to deliver probiotics and nutrition to consumers.

• Journal of Nutrition and Health
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• v.9 no.3
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• pp.31-34
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• 1976

This study was designed to find out the mineral contents in Korean foods and constitutes third report on sodium and potassium contents in milk and soft drinks, following part I on vegetables and fruits and part II on cereals. Ten samples of milk and eleven samples of soft drinks of different trade names were collected from the market and analyzed for the contents of sodium and potassium by atomic absorption spectrophotometry. The data will be used as a fundamental guide in planning sodium-restricted diets in Korea.